Viewing entries tagged
holiday baking

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Caramelized fruit crumble

Post by Anna M (eatforyourpeace) . Follow her on PumpUp @annaaa_, on Instagram @a.maria9, and check out her blog.

I adore Christmas. I adore carols, winter fun, snow, and especially all of the cookies that my mom and I used to make. I’m trying to incorporate more fruit into my baking and wanted to create something that tasted scrumptious and smelled as aromatic as a holiday dessert should. I’m pleased to share this cake recipe of caramelized fruits with a crispy crust. Needless to say, the result was amazing

Exact quantities aren’t specified here because it depends on how many fruits you plan on caramelizing. You should make enough “crust” to cover the fruit with a thin to medium layer. Use equal parts flour and oats, half the amount of sugar, and add a bit more butter (or earth balance if you are vegan). 

Ingredients

  • 125g (1/2 cup) butter (Can substitute with earth balance)
  • 125 (1/2 cup) sugar
  • Orange juice + zest from 1 orange 
  • Pears
  • Apples
  • Dates
  • Figs

For the crust:

  • 1/4- 1/2 cup Rolled oats 
  • 1/4- 1/2 cup Flour (Can substitute with almond flour or oat flour)
  • 1/4- 1/2 cup Brown sugar
  • 1/4- 1/2 cup Melted Butter  (Can substitute with earth balance)

1. Preheat oven to 180C/350F. Slice the pears, apples, the dates and the figs and set aside. If the dates and the figs are a bit hard, let them soak in water for a couple of minutes!

2. In a saucepan, let butter melt, then add the sugar. Add the orange juice and some orange zest. Wait until the butter is completely melted (you should stir with a wooden spoon slowly) and then add all the fruits. Stir slowly on occasion. Cook until all the fruits are nice and soft.

3. Take ceramic loaf pan, grease it with a little bit of butter and pour in fruit mixture. 

4. Take a bowl and add flour, oatmeal and brown sugar, and melted butter. 

5. Sprinkle “crust” over the fruit and bake for about 15-20 minutes

6. Let cool and enjoy!

Raw coconut oatmeal chocolate cookies

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'Raw' Chocolate Coconut Cinnamon Oatmeal Cookies

Ingredients

  • 1 cup Oat flour (ground oats).
  • 6 medjool dates (I used dried).
  • 2 tablespoon Almond milk (add more if needed).
  • Desiccated coconut/Unsweetened cocoa powder/Cinammon powder.

1. If baking cookies, preheat oven to 250°F.
2. Place oat flour and dates in a food processor and press until dates break apart, then add in the almond milk and keep pressing until a dough starts to form. If you think it’s too dry, add more almond milk.
3. Take the dough out and place in a bowl. Divide the dough in three parts of equal or similar size. Place other two ‘dough balls’ in two separate bowls. There should be three bowls of dough in total. 
4. Put  as much (or as little) of the desiccated coconut, cocoa powder and cinnamon in the dough. Mix well.
5. Once everything is mixed, grab some of the dough and form a ball (whatever size you’d like!) with your hands, and shape them into a cookie (if using cookie sheet) or go ahead and press down the ball into the silicone mold to shape them.
6. If you’re up for a raw cookie, they’re ready to be eaten! BUT, if you feel like baking them place the cookies in your cookie sheet/silicone mold and get them in the oven for around seven minutes (if you want them chewy), or leave a little longer for a harder cookie.
7. Get them out and enjoy!

This is a recipe by PumpUp member @mariajumps. Follow PumpUp on Tumblr for more healthy food recipes!

Vegan Gluten Free Chocolate Cake Truffles

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These vegan gluten-free chocolate cake truffles will knock your socks off

Recipe courtesy of PumpUp member @ayaalamode. Check out The Healthy Appetite blog for more of her tasty creations!

The holidays are just around the corner and let’s face it: temptation is everywhere. Despite the routine gym visits, it’s really hard to say no to that slice of cake your roommate saved for you from yesterday’s office party. Or that limited edition coffee flavor that you’ll have to wait another year for (and therefore should drink as much of it now as possible). And wait, are there still leftovers in the fridge from Thanksgiving?

No doubt, the end of the year is a time for the 3 Fs: Family, Friends, and Food (4 if you count the word you shout out when trying to fit into your favorite skinnies the morning after your friend’s holiday party). But why not? ‘Tis the season, after all. And now you can also be Free of guilt with these vegan and gluten free Chocolate Cake Truffles! Perfect to make with loved ones (don’t tell me rolling cake into melting chocolate and studding them with toppings is not fun) and you won’t feel bad about eating more than one either (or two, or three … )

Vegan Gluten-Free Chocolate Cake Truffles
Makes ~28 cake balls

Cake Ingredients:
Dry:

1 cup gluten-free flour of choice

1/2 cup tapioca or glutinous rice flour
1/3 cup cocoa powder, sifted
1/2 cup unrefined raw cane sugar or 45 drops of Stevia extract
1 tsp baking powder
1/2 tsp fine sea salt
Wet:
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1/3 cup canola oil (or any other neutral tasting oil)
Coating:
175 grams of semi-sweet or dark chocolate (I used a mixture of semi-sweet with 85% dark chocolate)
Preheat the oven to 350F (180C).

Measure out the dry ingredients in a bowl, making sure to mix with a wooden spoon until well combined. Add the vinegar, oil, and milk, mixing after each. When everything is combined, pour the batter into a 11” x 7” (28 x 18 cm) baking pan/dish and bake for approximately 35 minutes (the top should spring back but the center should be moist).

Take out of the oven and let cool in the pan until the pan is warm enough to handle with bare hands. Release the cake into a bowl and crumble apart with your hands. Form about 28 uniform balls (if the cake is too dry, mix 1 tbsp of non-dairy milk at a time).
Place them on a plate and let chill in the refrigerator for 1 hour.

10 minutes before taking the plate out, melt the chocolate. You can use the bain-marie/double boiler method or microwave the chocolate in 30 second intervals, making sure to stir after each round.
Prepare a baking tray with parchment paper, then prepare your toppings. Nuts, cocoa powder, shredded coconut, dried/candied fruit are all good options.

Take the balls out and immerse each one in chocolate, only doing a few at a time. Once the ball is evenly coated, fish it out with a fork and let the excess drip off. Place onto the parchment paper. You can either decorate as you go along or do it after you’ve dipped everything in chocolate. The key is to do it before the chocolate cools and hardens.

After everything is decorated and to your liking, place the tray in the fridge and let cool until the outer shell hardens. Enjoy!

Follow @ayaalamode on PumpUp and visit The Healthy Appetite Blog for more healthy recipes. 

Healthy Holiday Cookies

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You’ll love our healthy holiday cookie swap

Post your healthy holiday desserts all December long! PumpUp member @kieferjasmin starts us off with some simple and scrumptious coconut macaroons and sand tarts! Tag your pictures and write the recipe in the caption with #CookieSwap and #SpreadPositivity!
Coconut Macaroons 
  • 2 egg whites
  • 100g coconut flakes
  • 1/2 tsp cinnamon
  • honey or stevia to sweeten
Directions:
Preheat the oven to 180°C/350 F.
Whisk egg whites into stiff peaks.
Mix the coconut flakes with the egg whites.
Next, add cinnamon and as much sweetener as you want and shape macaroons with a spoon onto a baking sheet.
Bake for about 10 minutes or until the top of the macaroons turns golden brown like the picture shows.
Sand Tarts (in a slightly different shape)
  • 60g coconut oil
  • 100g ground almonds
  • 130g coconut flour
  • 150g greek yogurt
  • A few drops vanilla extract or one vanilla bean
  • Almond milk 
Directions:
Preheat the oven to 180°C/350 F.
Melt the coconut oil first, then combine with all the other ingredients.
Use as much almond milk as you need to make the dough a good consistency, not too sticky and not too liquid, so it’s easy to roll out.
Use a cookie cutter afterwards or just create a typical sand tart shape. Again place the cookies on a baking sheet and bake for about 10 minutes. Of course that time can vary from oven to oven, so keep an eye on cookies while they bake. When the sand tarts are ready to take out, add some dark chocolate if you want to or enjoy them as they are.

This is a post by PumpUp member @kieferjasmin. Follow her on YouTube: Jasmin Kiefer and on Instagram @jasmin1693.